Hungarian Goulash Recipe
- 3 medium onions, chopped
- 2 medium carrots, chopped
- 2 medium green peppers, chopped
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon plus 1/4 teaspoon salt, divided
- 1/2 teaspoon plus 1/4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 1-1/2 cups reduced-sodium beef broth
- 1/4 cup all-purpose flour
- 3 tablespoons paprika
- 2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- Dash sugar
- 12 cups uncooked whole wheat egg noodles
- 1 cup (8 ounces) reduced-fat sour cream
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
- Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
- Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Hungarian Goulash
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Good recipe. I halved the recipe and eliminated the olive oil..I am always trying to cut down on calories. this dish was very tasty without the oil.
I used authentic hot hungarian paprika, doubled the beef broth and added potatoes. Less is more the the hot paprika. had to add 2 cups of sour cream to cool it down.
I loved this. I ended up using a different kind of butcher cut. Not stew meat but maybe pot roast. It was wonderful.
I was trying to re-create my mother's recipe which got from a Hungarian chef who came to the US to work for the Trumps ( back when Ivana was married to Donald). One think I remembered is that the recipe uses a good part of a whole can ( like at least 3/4) of sweet Hungarian Paprika. Try that to spice it up-- you won't be disappointed. I used roasted red peppers instead of raw green ones and added more beef broth and a little balsamic vinegar. It's almost finished cooking as I write-- just waiting on the beef to get really tender ( I'm cooking on stove top in Dutch oven). But the flavor is fantastic. ( think I used at least 6 Tbsp of paprika). I suggest using 4 T to start and then keep adding to taste as it cooks.
Too bland, would need something to spice it up.
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